Rich, herbaceous and a bit bitter, we can’t get enough of this heady concoction.
2 oz. aged rum
½ oz. Averna
¼ oz. green Chartreuse
2 dashes Angostura bitters
Tools: mixing glass, barspoon, strainer
Garnish: lemon peel
Combine all ingredients in a mixing glass with ice and stir to chill. Strain into a rocks glass over one large cube. Express the oils from the lemon peel and use as a garnish.
Molly Superfine-Rivera, M. Wells Steakhouse, Queens, NY